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Mexican Corn Salad

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This is a refreshing and healthy salad with a good zip to it!  Perfect on hot, summer nights.

Yield: 4 servings, but can be easily doubled

Ingredients for the Salad:
6 ounces of frozen corn, thawed

1 can black beans, drained and rinsed (I use plain…no added spices)

½ red bell pepper, chopped

½ red onion, chopped

1 clove garlic, minced

1 small fresh jalapeno seeded and chopped

2-3 tablespoons fresh cilantro or parsley, chopped

Ingredients for the Dressing:

¼ cup Italian dressing (I use Wishbone, Zesty Italian)

¾ tsp. Tabasco

½ teaspoon chili powder

1 tablespoon fresh lime juice

Directions: 

Combine all ingredients and toss lightly.  Cover and chill well before serving.  This salad is best when prepared at least a few hours in advance so flavors blend.  I don’t suggest making it the night before, as the beautiful colors in this salad will fade.

05.05.2008 Category Recipes, Salads